Bacon & Herb Stuffed Acorn Squash
Prep Time:
5 minutes
Cook Time:
25 minutes
Description
The salty, smoky essence of our uncured Applewood bacon and earthy sweetness of acorn squash reminds us how thankful we are to have taste buds.
Ingredients
- 12 oz. North Country Smokehouse Applewood Smoked Uncured Bacon,
- 2 acorn squash, halved & seeded,
- 3 TBSP olive oil, divided,
- 2 small shallots, finely chopped,
- ½ C mixed finely chopped herbs (we recommend parsley, chives, thyme & marjoram),
- 1 TBSP lemon juice,
- Zest of 1 lemon,
- ½ TSP salt,
- ½ TSP pepper
Cooking Instructions
- Preheat the oven to 450F.
- Evenly coat each squash half with 1 ½ TSP of olive oil, 1/8 TSP salt, and 1/8 TSP pepper. Place on baking sheet and roast until squash is tender when pierced with a knife, about 25 minutes. Remove from oven.
- Meanwhile, cook the Applewood Smoked Uncured Bacon in a skillet over medium heat, turning the slices occasionally for 8-12 minutes until bacon is crispy. Remove heat and set aside to cool and drain.
- Stir together the chopped shallots, herbs, lemon zest, lemon juice, and remaining 1 TBSP olive oil in a bowl. Roughly chop bacon slices and stir into the herb mixture. Season with salt and pepper to taste.
- Transfer the roasted squash to a serving platter. Divide the bacon & herb mixture into the squash haves and serve immediately.
